For a winter holiday dinner spread, a rib roast commands attention. Chef Renee Scharoff’s simple herb rub lets the grassfed beef do the talking; easy peasy in the oven or on the grill.
1 (5-6 pound) boneless Aussie grassfed rib roast
3 tablespoons of Herbs de Provence
4 tablespoons olive oil
6 garlic cloves, minced
2 tablespoons kosher sea salt
1 teaspoon ground black pepper
A few hours prior to cooking or even the night before so the flavors really permeate through the roast, take all ingredients and make a paste. Cut small slits into the meat and rub the garlic, herb and olive oil paste all over the roast.
Remove meat from the refrigerator 1.5 hours before cooking, so it can come to room temperature. This ensures that it will cook evenly.
Preheat the oven to 450ºF.
Put the roast on a roasting rack and cook for 25 minutes, then turn oven down to 325ºF and cook until internal temperature reaches 120ºF, using an instant-read thermometer. Remove the roast from the oven, cover it loosely with foil, and let it rest for about 20 minutes. Temperature will rise to about 130ºF-135ºF for a perfect med rare temperature.
Slice, serve and enjoy!